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Cheese Crackers

A Sharp Yeasty Cracker:

Weighed 500 grams of organic white flour, worked in 4 Tablespoons of butter by hand, and when the mixture’s pieces were the size of peas. I added 4.5 ounces of cheese (1/3 cheddar and 2/3 emmanthaller), 6 grams of coarse pepper (see process story about pepper grinding) and 10 gram of salt.

I had pre-proved the yeast – 7 grams – with a half cup or so of the 315 g. of water I had weighed out – so I would have water content at 2/3 of the flour. (1000g flour = 630g water)  The yeast and the remainder of the water was added to the flour. Mixed and waited an hour. Then kneaded the dough.  It was slightly sticky. Back in the bowl and placed in a warm spot until doubled. (About 1 hour).

By the time I rolled them out with the Joseph Joseph roller that has rings on the edges that ensure the same thickness – I knew I had too much dough.  I put a little flour on the worktop, but a yeast dough shrinks back, so I rolled it out so that it was stuck to the worktop. Then it could be cut – with our cutter – and at the end could just lift off the excess dough.  Before they become unstuck from the worktop, I could poke them with a fork, then moved to the parchment paper line baking sheet.

Cooked for 20 minutes at 420°F




• 500 grams organic flour
• 4.5 oz. cheese
• 10 g.  salt
• 2 g. course ground pepper
• 4 tablespoons (1/2 stick) butter, cut into 1/4-inch cubes
• 1 packet (7 g.) yeast
•  315 g. water

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